Method and device for dispensing from liquid concentrates beverages having multi-layer visual appearance

ABSTRACT

The invention relates to a method for dispensing a beverage with the visual appearance of multi-layers obtained from dilution of concentrates in proper dilution ratios. A first liquid layer is first delivered with a controlled density. A second liquid layer is diluted to a density that is lower than the density of the first liquid layer so that the first and second layers form a stable layered arrangement with the second liquid layer of lower density remaining spatially above the first liquid layer to provide a visually distinct layer as compared to the first liquid layer in the container. The invention also relates to a dispensing device and to a machine readable program enabling the device to deliver the multi-layer appearance beverage according to the method of the invention.

FIELD OF THE INVENTION

The invention relates to the convenient dispensing of hot or coldbeverages providing the visual appearance of multi-layers of liquids inthe serving container. The invention more particularly relates to thedispensing of beverages reconstituted from liquid concentrates throughan automated dispensing device.

BACKGROUND OF THE INVENTION

Cappuccino type beverages exist which are formed of coffee topped withfoamed milk. These beverages are relatively easy to produce in automaticdispensers by first foaming the milk and delivering the foam in the cup,then, providing the coffee liquid through the foam.

Layered Cappuccino type beverages, are more complex coffee specialtieswhich can be found in coffee houses and mid to upscale restaurants. Atypical beverage called “Latte Macchiato”, consists of two distinctlayers of milk and espresso coffee topped with milk foam. Other recipesthat can be found are “White Mocha” beverages made of a bottom layer ofwhite chocolate with a top layer of espresso coffee or cocoa/coffeebased beverages with a bottom layer of hot chocolate, espresso coffeeintermediate layer and milk foam on top. Since all these beveragesprovide visual appeal to the consumers, they are generally served intransparent containers such as a glass. They are usually consumed in twoways; either by stirring the product, for example when sugar is added,or by drinking the beverage layer by layer.

The preparation of layered Cappuccino type beverages and the like istypically executed manually and, therefore, requires skilled personneland very careful attention for proper preparation. Furthermore, thepreparation is time consuming and requires more labor than for servingusual coffee or milk beverages. Furthermore, because of the by handpreparation, the consistency of the final product may vary from productto product and from operator to operator depending upon his/her skillsand available preparation time. When preparing the so-called LatteeMacchiato or layered Cappuccino, the milk foam and espresso coffee areprepared separately. The glass is first filled with hot foamed milk.Some time is allowed to stabilize the foam, and finally espresso isslowly poured over the milk and foam, creating a layered effect asviewed through the serving glass. To reduce the preparation time andallow consumers to drink layered beverages at home or in the office,some automation has been introduced in coffee machines, but these do notprovide truly automatic dispensing and some manual preparation orcleaning is required.

U.S. Pat. No. 6,220,147 entitled “Beverage preparation and layeringdevice for an espresso machine” describes a layering tool, attached tothe outlet tube adjacent to the lower end, to create a layered drink oftwo distinct substances. The layering device consists of a concave spoonattachment for an espresso machine. The spoon simulates the manualpreparation of layered beverages. The spoon gently pours the secondliquid on top of the first component to form a distinct layer. Theconcave tube attachment can be located within a beverage container withthe spoon at the approximate layer of the first layer beverage. Adisadvantage of this layering method is that it requires assembly priorto preparation of layered beverages and manual use by operators.Further, the device needs to be cleaned after dispensing because ofcontact with the beverages and should be removed whenever a non-layeredbeverage has to be delivered.

Another layering tool for pouring liquids as non-mixed layers isdescribed in the Belgian patent BE 899988 (Herbots, 1984). The deviceconsists of a dispensing opening connected to a float, verticallymovable along it. The float has the shape of a platform so it canreceive the downward fluid gently spreading the liquid on the respectivesurface levels. This device can work for cocktails, Irish coffee orother liquids with small differences in density. A disadvantage of thislayering tool is that it also requires assembly prior to preparation oflayered beverages and manual use by operators. Further, this device isnot part of a coffee machine, and should manually be used whendispensing a layered drink.

Macco S.p.A., Franke Kaffeemachinen A G and Palux are currentlymanufacturing coffee machines that dispense various products including alayered beverage (Latte Macchiato) from coffee beans and refrigeratedfresh milk. In the Bremer coffee machine, hot milk is first dispensed,followed by milk foam. Finally, steam-extracted coffee from fresh-groundbeans is dispensed on top of the beverage. The delivery rate is 2.1 g/s.

A disadvantage of this method is that it takes relatively long time todispense a layered beverage and it requires refrigerated milk. Themethod used in these coffee machines could not be used to preparelayered beverages from liquid concentrates because steam vapor isimplemented to extract the coffee creating a liquid with density lowerthan diluted coffee concentrate. Further, the steam venturi system wouldnot work with dense and viscous concentrates.

Therefore, there is no method and device existing for dispensing oflayered beverages which are fast, convenient, automated andreproducible. The present invention now provides such a new method anddevice to generate both hot and cold layered beverages.

SUMMARY OF THE INVENTION

The invention relates to a method for dispensing a layered beverage fromat least a first and second liquid concentrates which are diluted andmixed with water and delivered without any external mechanical layeringtools (e.g., no concave spoon, float or similar) to provide visuallydistinctive and stable layers in a serving container.

The method more particularly comprises the step of providing at least asource of first liquid concentrate and at least a source of secondliquid concentrate; pumping a metered amount of the first liquidconcentrate and delivering a first liquid layer into the containerpumping a metered amount of the second liquid concentrate from thesource, mixing it with a metered amount of water to form a second,diluted liquid layer from the second concentrate, and delivering thediluted second concentrate into the container and first liquid layer toform a second liquid layer; delivering the second liquid layer after thefirst liquid layer in the container. The liquid concentrates are pumpedinto at least a mixing chamber and mixed with respective metered amountsof water in the mixing chamber. The second liquid layer is diluted to adensity that is lower than that of the first liquid layer so that thefirst and second layers form a stable layered arrangement in thecontainer with the second, diluted liquid layer of lower densityremaining spatially above the first liquid layer to provide a beveragehaving a visually distinct upper layer upon a lower layer in thecontainer.

Preferably, the first liquid layer is obtained by mixing a meteredamount of first concentrate with a metered amount of water. Preferably,the density variation between the first and second liquid layers is setby controlling the concentrate-to-water dilution ratio of the firstliquid layer with respect to the concentrate-to-water dilution ratio ofthe second liquid layer. More particularly, the difference of densitybetween the first and second layers must be of at least 0.1% to createvisually distinct layers.

The delivery flow for creating the first and second liquid layers isadvantageoulsy carried out at relatively slow linear velocity to reduceturbulence. For a container size of between 50 and 500 ml, the deliveryflow has a linear velocity of no more than 120 cm/s. Importantly, thewater flow rate and concentrate flow rate are also relatively low. Thewater flow rate does not exceed 20 mL/s. The concentrate flow rate alsodoes not exceed 20 mL/s, even preferably, does not exceed 10 mL/s.

Preferably, a pause is allowed between the pumping of the firstconcentrate and the pumping of the second concentrate. A pause minimizesthe liquid motion to prevent mixing of layers due to diffusion andconvection of the liquids. During the pause, water may continue to bedelivered to ensure proper dilution ratio of the first concentrate tocreate the first layer, or may be stopped if the proper dilution isachieved, then, be re-started only when the second concentrate is pumpedto deliver the second layer and until the proper dilution ratio of thesecond concentrate is completed to create the second distinct layer.

Preferably, during or after delivering the first liquid layer, a meteredportion of concentrate is mixed with water and further whipped todeliver foam directly onto the first liquid layer so as to slow down thevelocity of the second liquid layer when it is delivered in thecontainer. Whipping is preferably carried out by a high speed whippingmeans before being delivered.

The present invention also relates to a dispensing device forautomatically dispensing a beverage with the distinctive visualappearance of multi-layers in a serving container. The dispensing devicecomprises at least one mixing means; a water supply and a watertransport and metering means to transport and meter water to the mixingmeans. The dispensing device further comprises at least first and secondliquid concentrates individually contained in storage means; concentratelines and transport and metering means configured to transport and metereach concentrate individually from the storage means to the mixingmeans; and at least one delivery line with an outlet to dischargeamounts of the mixed and diluted concentrates in a serving container.

Control means are also provided which include user input means and acontroller that selectively control the activation of the pumpsaccording to a programmed cycle corresponding to a user's selectioninput on the user input means. The control means selectively activatethe water and concentrate transport and metering means for the mixingand discharge of a metered amount of a first concentrate with a meteredamount of water to form a first liquid layer and, subsequently themixing and discharge of a metered amount of a second concentrate with ametered amount of water to form a second liquid layer. Theconcentrate-to-water dilution rates of the first and second layers arecontrolled one relative to the other to adjust the density of the firstdischarged liquid layer higher than the density of the second dischargedliquid layer so as to form a stable layered arrangement with the firstliquid layer remaining spatially lower than the second liquid layer andvisually distinct from the second liquid layer in the container.

Preferably, the device further comprises a whipper which is activated onby the control means to foam a metered amount of concentrate during orafter the first liquid layer is delivered and before the discharge ofthe second liquid layer is delivered. The whipper's activation is ableto produce foam at the surface of the first layer which slows down thevelocity of the second layer in the container before coming in contactwith the first liquid layer.

In an alternative, the whipper can also form the foam at the end of thedispensing cycle after the liquid layers have been delivered in thecontainer.

In another aspect of the invention, a machine readable program isprovided that contains instructions for controlling a dispensing deviceto dispense a beverage with the distinctive appearance of multi-layersin a serving containers, wherein the dispensing device comprises atleast one mixing means, a water supply and a water delivery means tocontrol the flow delivery of water, at least a first and second liquidconcentrates individually contained in storage means, concentratedelivery means to control the flow delivery of the concentrate, at leastone delivery line with an outlet to discharge amounts of the mixed anddiluted concentrates in the serving container and programmable controlmeans including a user input means.

The machine readable program is installable on a processor ormicroprocessor and comprises:

-   -   means for receiving a beverage selection entered by the user        through user input means,    -   means for actuating a water delivery means at at least one        programmed water flow rate and during at least one programmed        water time sequence,    -   means for actuating a first concentrate delivery means at a        programmed first concentrate flow rate and at a programmed first        concentrate delivery time, wherein the water flow rate, water        providing time sequence, first concentrate flow rate and first        concentrate delivery time are parameters which are adjusted in        relation together to deliver a first diluted liquid layer from        the first concentrate into the container at a predetermined        first concentrate-to-water dilution ratio,    -   means for actuating a second concentrate delivery means at a        second concentrate flow rate and at a programmed second        concentrate delivery time, wherein the water flow rate, water        time sequence, second concentrate flow rate and second        concentrate delivery time are parameters which are adjusted in        relation together to deliver a second diluted liquid layer from        the second concentrate into the container at a predetermined        second concentrate-to-water dilution ratio, and    -   means for providing the first and second dilution ratios at        predetermined values so that the resulting density of the first        liquid layer is higher than the resulting density of the second        liquid layer.

The machine readable program further comprises means for accessing atimer in signal communication with the processor and means for actuatingthe water delivery means according to the programmed water time sequenceand for actuating the concentrate delivery means according to theprogrammed first and second concentrate delivery times in order todeliver the first and second layers at the predetermined first andsecond concentrate-to-water dilution ratios.

The machine readable program further comprises means for actuating awhipper at a predetermined whipping speed for whipping an amount of thefirst and/or second concentrate and enabling the delivery of a foamedlayer.

The water delivery means may be a peristaltic pump, or simply thecombination of tap pressure or gravity and a valve. The concentratedelivery means are preferably transport and dosing means such asperistaltic pumps.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGS. 1 to 3 are schematic views showing the steps for the delivery of afoamy two-layer liquid beverage obtained from two concentrates;

FIGS. 4 to 6 are schematic views showing the steps for the delivery of afoamy multi-layered liquid beverage obtained from three concentrates;

FIG. 7 is a general schematic illustration of the device of theinvention;

FIGS. 8, 9 and 10 are examples of dosage settings correspondingrespectively to examples 7, 8 and 10;

FIGS. 11 to 16 are photographs of multi-layered beverages as obtained bythe method of the invention and corresponding, respectively, to Examples1 to 6.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The present invention relates to a new method for deliveringautomatically and conveniently a multi-layered beverage through adispensing device where amounts of at least a first and secondconcentrates are metered from concentrate storage means wherein at leastthe second liquid concentrate is properly mixed with a diluent,preferably cold or hot water, to be subsequently discharged in a servingcontainer. The metered amount of second concentrate is diluted withwater in such a manner that the resulting density of the liquid layer,as obtained from the mixture of second concentrate and water is lessdense than the first liquid layer as obtained from the metered amount offirst concentrate. This accurate control of relative densities betweenthe layers of liquids including proper controlled dilution with waterenables to build a stable layered arrangement within the container.

The liquid concentrates can be transported and metered by transport andmetering means such as pumping means or the combination of gravityeffect and a control valve. Pumping means are preferred to transportviscous concentrates. Pumping means can be peristaltic pumps or anyother types of pumps whose pumping rates can be precisely controlled.

Stability of the multi-layer configured beverage is found when at leasttwo liquid layers are visually apparent through a transparent container,such as a glass, over a period of time of more than two minutes,preferably more than five minutes, most preferably more than 10 minutes.

Preferably, the first liquid layer is also obtained by mixing themetered amount of first concentrate with a metered amount of water.Consequently, the density difference between the first and second liquidlayers can be set by controlling the concentrate-to-water dilution ratioof the first liquid layer with respect to the concentrate-to-waterdilution ratio of the second liquid layer.

The initial density of the concentrates can be very variable dependingupon the type of product delivered, e.g., coffee, cocoa, milk or others.However, by adjusting the final density of the at least two liquidlayers in respect of the desired relative positioning of the layers inthe container, i.e., with the higher density layer being dischargedbefore the lower density layer as aforementioned, it has beensurprisingly found that it was possible to achieve the preparation of alarge variety of stable multi-layer beverages.

The “concentrate-to-water dilution ratio” refers to the formula:(Flow rate of concentrate multiplied by concentrate delivery time)divided by (Flow rate of water multiplied by water delivery time).

The time for water delivery may exceed the time for the delivery of theconcentrate, in particular, to reduce excessive flow rates and linearvelocities but also for preventing cross-contamination of a secondconcentrate by a first concentrate. For a first concentrate, the waterdelivery time is the period measured from the starting time of waterdispensing to the time water is stopped or, at the latest, until thetime the next concentrate starts to be dispensed when water is notstopped before. For a second concentrate, the water time delivery is theperiod measured from the start of the second concentrate delivery to thetime the water stops or, at the latest, until a next concentrate startsto be dispensed when water is not stopped before.

The control of the concentrate-to-water dilution ratio enables to modifythe initial density of the concentrates and, consequently, to adjust thedensity of the liquid layers which are delivered in the container sothat a difference of density is created between the two layers ofliquids, which is sufficient to maintain the layers spatially distinctin the container. The concentrate-to-water dilution ratio effects thedensity of the liquids by increasing the dilution of the solids but alsoeffects the temperature of the resulting liquids.

Typically, aqueous concentrates are denser than water since they containa certain amount of solids in addition to water. Therefore, the morewater added to the concentrates, the lower the density. Similarly, thedilution of the concentrates with hot or cold water also modifies thedensity of the resulting liquids. The liquid layers can be delivered atdifferent temperatures which so effect their density accordingly.Typically, the hotter the liquid is made by hot water addition to colderconcentrate, e.g., an ambient or chilled concentrate, the lower theresulting density. The temperature of the layers can be adjusted bycontrolling the dilution rate of cold or ambient concentrates withheated water; with the temperature of water remaining the same formixing with the at least first and second concentrates or,alternatively, the water temperature being also set at different valuesaccording to the layer to be discharged.

Therefore, it has been found that the density variation between at leastthe first and second layers is important to create stable and distinctlayers. More particularly, the density variation between the first andsecond liquid layers in the container is preferably controlled to beequal to or higher than 0.1%. Density variation lower than 0.1% led tothe destruction of the layers after a few seconds.

Even preferably, the density variation between the first and secondliquid layers in the container is controlled to be comprised between 0.1and 40%, more preferably from 0.5 to 10%, most preferably from 1 to 4%.Density variation above 40% usually results in undesirable textureand/or flavors.

The density variation between a first layer of density d1 and a secondlayer of density d2 is obtained by the formula: (d1-d2). 100/d2.

In a preferred example, the first concentrate is a milk basedconcentrate and the second concentrate is a coffee based concentrate.Coffee based concentrate is typically denser than milk basedconcentrate, since it contains much more total solids, therefore, thisrequires to adjust the dilution ratio of concentrate to water, fordiluting the coffee based concentrate, comparatively lower than the flowratio of concentrate to water for diluting the milk based concentrate.

The milk based concentrate has preferably between 15 to 33 wt. % totalsolids and a specific gravity of between 1.01 to 1.15 g/mL.

The coffee based concentrate has preferably between 45 to 65 wt. % totalsolids, even more preferably between 50 to 55 wt. % and a specificgravity of between 1.05 to 1.28 g/mL.

Based on in-cup quality of layers, the dilution ratio of milkconcentrate to water should not exceed 1:3, preferably between 1:0.5 to1:2.8, while the ratio of coffee concentrate to water should not belower than 1:5, preferably between 1:6 to 1:20. Excellent results withsharp distinct layers have been obtained (with a coffee layer on top ofa milk layer) with a ratio of milk concentrate to water of 1:2.5 and aratio of coffee concentrate to water of 1:8, wherein milk concentratehad 30 wt. % total solids and coffee concentrate had 55 wt. % totalsolids.

In another example, the first concentrate is a milk based concentrateand the second concentrate is a cocoa based concentrate.

The cocoa based concentrate has preferably between 65 to 80 total solidsand density of between 1.20 to 1.38 g/mL. Excellent results with sharpdistinct layers have been obtained (with a cocoa layer on top of a milklayer) with a ratio of milk concentrate to water of 1:2.5 and a ratio ofchocolate concentrate to water of between 1:10 and 1:32, preferably1:15, wherein milk concentrate had 30 wt. % total solids and cocoaconcentrate had 72 wt. % total solids.

Importantly, the first and second liquid layers are delivered in agentle manner without significant turbulence in the container.Minimizing turbulence when delivering the liquid layers is important tocreate and maintain distinct layers. This can be controlled primarily bymaintaining relatively low flow rates and low linear velocity of thediluted concentrate out of the dispensing device. This can also befurther controlled by adjusting the delivery temperatures to produce atemperature gradient. The concentrate and dilution water for the firstand second liquid layers form concentrate-to-water dilution ratios thatalso can be adjusted relative to each other to provide a temperaturedifference between the first and second layers in the container of atleast 5% with the second layer having a higher temperature than thefirst layer.

It is important to control the flow rate properly since it is used todilute the concentrates and adjust the layers' density. Preferably,water flow rate should be maintained between 1 to 20 mL/s, preferably 5to 20 mL/s. It was found that a water flow rate greater than 20 mL/sdestroys the layers. A water flow rate between 5 to 10 mL/s allows tocreate distinct and stable layers. Edges of the layers become sharper bydecreasing the flow rate to less than 5 mL/s but this compromises thedelivery time which becomes too long.

The concentrate flow rate is also maintained below 20 mL/s, preferablywithin a range of between 0.1 to 10 mL/s, most preferably between 0.5 to5 mL/s.

The total delivery time should preferably maintained under 60 seconds,most preferably under 45 seconds. The delivery time refers to the totalcycle time from the push of a button to the time the beverage isdispensed in the container.

In order to create layers of visually distinctive appearance andstability, the flow linear velocity, when delivering the liquid layers,must be controlled to not exceed 120 cm/s for a container size of 50 to500 ml. Too high of a velocity tends to create too much turbulence inthe container. The flow linear velocity refers to the velocity of theflow of liquid, e.g., the flow of diluted concentrate or pure water,which exits from the outlet or nozzle of the dispensing device.

Preferably, the flow linear velocity should be within a range of 30 to120 cm/s, most preferably 50 to 100 cm/s. Flow linear velocities below30 cm/s also compromise total delivery time which thus may exceed 60seconds. At flow linear velocity higher than 120 cm/s, the layers aredestroyed in the container and liquid layers mix together rapidly. Atflow linear velocity of between 100 to 120 cm/s to deliver a firstlayer, a pausing time is preferably required before delivering thesecond layer in order to have the bubbles sufficiently collapse in thecontainer. Pausing time is preferably of 2 to 25 seconds, preferably 5to 10 seconds. Pausing time refers to the time left between twoconcentrate delivery cycles.

The thickness of the layers can be modified according to consumer'spreferences. The thickness ratio between liquid layers could be from 9:1to 1:9. This flexibility can be achieved by varying the dosing settings,i.e., flow rates and dosing times.

Temperature gradient is also important to set clear density variationbetween the layers. Lower temperature reduces turbulence and diffusionand therefore, contributes to stabilize the layers. Therefore, layerstemperatures are more critical for hot beverages and, therefore, requirea higher temperature gradient. The layers temperatures can be controlledby the dilution ratio and combination of concentrate with hot, coldand/or ambient water. Temperature gradients between a first layer and asecond layer of at least 10% are preferred, with the lower layer beingcolder than the upper layer. A temperature gradient is optimally between20 and 35% with the lower layer being the colder layer as compared tothe upper layer.

In an important aspect of the invention, a layer of foam is createdwhich helps significantly reduce the flow linear velocity of the seconddiluted concentrate which forms the second layer on top of the firstlayer.

For this, during or after delivering the first liquid layer 10, as shownin FIG. 1, but preferably just before delivering the second liquid layer12 of lower density in the container, a metered portion of concentrateis mixed with water and further whipped to deliver a foam 11 on thefirst liquid layer. The foam acts to slow down the velocity of thesecond liquid layer 12, which is delivered in the container.

As a consequence, the delivery time can also be significantly decreasedsince the second liquid layer can be delivered at a higher flow ratethan if no foam layer would be formed and without risking to mix up withthe first liquid layer.

As shown in FIG. 3, at the time the second liquid layer 12 is deliveredin the container, the foam 11, that has been created on the top of thehigher density layer 10, acts to reduce the velocity of the secondliquid layer 12. Therefore, the subsequent lower density layer 12traverses and diffuses through the layer of foam 11 while its velocitygradually decreasing as it touches the surface of the bottom liquidlayer 10. Turbulence is thus avoided between the two liquid layers 10,12 which, in conjunction with the density gradient, and preferablytemperature gradients, between the layers, enable to finally formdistinct and stable liquid/liquid non-mixed phases 10-12 as apparent inFIG. 2.

Preferably, the layer of foam is obtained by whipping an amount of firstconcentrate to form a layer of foam which is delivered onto the firstliquid layer. Then, after delivering of the second liquid layer, thelayer of foam of very low density compared to the density of the twoother layers of liquids is pushed to the surface of the container by thesecond layer, with comparatively higher density, so to create the foamysurface of the beverage. The amount of first concentrate which iswhipped depends upon the volume of foam which is required for thebeverage.

A layer of foam could also be obtained by whipping an amount ofconcentrate, e.g., milk concentrate, with a portion of water at the endof the beverage delivery. However, this layer of foam would not providethe benefit of reducing the velocity of a liquid layer when dispensingthe liquid layer there through.

As further apparent in FIGS. 4 to 6, the method of the invention mayencompass the delivery of more than two layers of liquids for thecreation of a beverage with multiple contrasted layers. For that, it mayfurther comprise pumping of a metered amount of third liquid concentrateand the mixing of said metered amount of liquid concentrate with waterand the delivering of a third or intermediate liquid layer in thecontainer; the density of the third layer being set higher than thedensity of the first layer but lower than the density of the secondlayer.

In a preferred example, a first liquid layer 10 of density d1, typicallyreconstituted liquid milk, is made from a first milk concentrate C1 andwater. The density d1 is set by controlling the ratio of concentrate towater as aforementioned. Water and concentrate may be delivered duringthe same amount of time and simultaneously. More preferably, water isdelivered continuously at a certain flow rate adjusted to not exceed acertain limit over which too much turbulence is created. For instance,water may be delivered at a flow rate of between 5 to 10 mL/s. Watercould also be intermittently delivered. Preferably, a residual portionof the first concentrate is whipped with water to form a layer of foam11 which is delivered on top of the first liquid layer. In the nextstep, a liquid layer 13, typically a sucrose layer coming from a sucroseconcentrate C3 is delivered at a density d3, with d3 being controlled byproper water dilution to stay at a value lower than d1 but much higherthan the density of the foam layer 11. Again, water can be maintainedconstantly at the flow rate of between 5 to 10 mL. The proper dilutionratio may be obtained by delivering a dose of third concentrate, e.g.liquid sucrose, such that when it dilutes with the water, a densitylower than the density of the first layer is achieved.

The foam layer 11 serves to reduce the velocity of the diluted sucroselayer 13 which settles gently above the surface of the first layer.Finally, a liquid layer 12, typcically coffee, is discharged in thecontainer, from the mixture of a coffee concentrate C2 and water, at adensity d2. The density d2 is also controlled to be the lowest out ofthe three densities d1 to d3 of the liquid layers. The foam layer alsoserves to dampen the liquid layer 12 so that it hits the surface of theintermediate layer 13 with a reduced velocity. While the coffeeconcentrate C2 is delivered, water delivery is maintained at the setflow rate and until the proper-dilution flow ratio of the layer 12 hasbeen achieved and so which can exceed the delivery time of theconcentrate C2 itself.

The concentrates that can be used to create the layers are not limitedbut can be any numbers of food grade liquids such as milk and milkconcentrates, coffee liquor, cocoa concentrate, sugar syrup such asfructose, glucose, sucrose, corn syrup or a mixture thereof, flavoredliquids with colorants and/or flavors, plant liquid extracts such as teaconcentrate, fruit juices and concentrates and/or mixture thereof Themost preferred liquids are milk, coffee, cocoa and sucrose concentrates.Milk broadly refers here to any sort of dairy or non-dairy whitherningconcentrates. Preference is given to dairy milk obtained from fresh orpowdered milk.

It must be noted that a liquid layer may also be formed from more thanone concentrate. For instance, coffee and sucrose concentrate can becombined to deliver a sweetened liquid coffee layer which appearsdistinctively from other layers in the container.

When working with fruit juices, which typically have similar density,added solutes play an important role, even greater than product flowrate and pausing time. Therefore, varying the density in the fruit juiceis primarily obtained by addition of variable amounts of solutes such assugar concentrates. By adjusting the pH to be above the isoelectricpoint of milk proteins, fruit concentrates can also be dispensed on topof a milk layer to avoid milk protein coagulation.

The “concentrate” typically refers to a relatively low density orspecific gravity, high solid content, low water activity liquid productwhich can preferably be stored at ambient or eventually chilledtemperature for an extended period of time. Concentrate in the presentinvention contains typically more than 10 wt. % solids by total weight,have a density of at least 1.05 g/mL.

Referring to FIG. 7, the preferred device 2 of the invention comprises aseries of storage containers 20, 21, 22, 23 for storing liquidconcentrates C1, C2, C3, Cn and concentrate lines 30, 31, 32, 33connecting each storage container to a common mixing chamber 4. Eachconcentrate line connects to the bottom side of one particular storagecontainer and is operatively engaged in a pump 50, 51, 52, 53 of thedevice whose function is to meter the concentrate in the mixing chamber.Preferably, volumetric positive displacement pumps, such as peristalticpumps, should be used. Preferably, the concentrates are stored inremovable containers such as bag-in-box type packages or pouches and thelike.

The mixing chamber 4 is also in fluid communication with a water supplyline 34 which communicates to the mixing chamber 4.

Water in the water supply line is transported and metered by a waterpump 54, preferably although not necessary, of the same kind as the onesfor the concentrates. Water may be supplied from one or more waterreservoirs 60, 61, 62 or, alternatively from tap water. Water reservoir60 may contain hot water, reservoir 61 may contain chilled water andreservoir 62 may contain just ambient water. Selective delivery of hot,chilled or ambient water from the reservoirs is carried out by a threeway-valve 63 under the control of the controller. The hot water can beheated by a heating system (not shown) to a determined temperaturerange. Such heating system can be, for instance, a resistive heatingelement in the water reservoir itself 60 or an instant heating systemmounted along the water supply line. The mixing chamber 4 prolongsitself by a whipping system 7 capable of foaming and thus generatingfoamed portions of the beverage. The whipping system may be of differentkind such as a conical vane or disk. At the end of the dispensing lineis found the discharge line with a nozzle 8. The nozzle may alsocomprise a pinch valve which restricts the flow of liquid passing therethrough and which is controlled by the controller. The pinch valve canthus regulate the flow linear velocity of the discharged liquids withinthe preferred ranges to form the successive layers. The pinch valve isnot mandatory and the nozzle could be sized to deliver a low linearvelocity at the required flow rates.

The device further comprises a control system 9. The control system willgenerally include a timer or other periodic energizing device. Thecontrol system also comprises a user input device 91 such as aswitchboard. The control system is arranged in signal communication withthe concentrate pumps 50-53, the water pump 54, the whipper 7, valves55, 63 (and the others) and eventually the heater to control thesedifferent components on a simple on/off mode or, alternatively, on aproportional mode.

The concentrate lines 30-33 and water lines 34 are further sized tocontrol the flow rates when the pumps are turned on. In particular, theinternal diameter of the concentrate lines and water lines aredifferentially sized to control the concentrate and water flow ratesaccording to the required concentrate density variation between thelayers but without necessarily having to adjust the speed of the pumps.Therefore, DC or AC driven pumps can be utilized which are simply cycledon an on/off mode the controller to run at a constant speed during acertain period of time necessary to dilute with the concentrates orsimply add water in the container. For instance, for milk concentrate,coffee concentrate and cocoa concentrate the lines are respectivelysized at an internal diameter of between 3 to 12 mm.

Water and concentrate dosing could be provided by any means, however,peristaltic pump dosing is preferable for dosing of concentrates with ahigher degree of hygiene since there is no contact between pump and thedosing media. Water could by also dosed by tap water pressure withoutpump.

The control system 9 has a programmable controller or processor 90 anduser input means 91 in signal communication with the processor where theuser is able to make selections of various beverages with variousdifferent multi-layered characteristics. The programmable processor mayinclude a machine-readable program, such as softwares resident in theprocessor. The machine readable program contains instructions forcontrolling the dosing settings for delivering a variety ofmulti-layered beverages and which typically include the pump and whippersettings, e.g., specific timing sequences for pumps' activations, pumps'speed to determine flow rates of the water and concentrates and linearvelocity, whipper speed, water temperature, and other variables.

The assembly of components, controls, timing and programing do not needto be further described herein since they are of typically knowntechnology in the domain of beverage dispensing.

FIGS. 1, 2 and 7 refer to the first exemplary embodiment forautomatically delivering a visually attractive foamed multi-layeredbeverage with two liquid layers. An input signal is entered by the uservia the user input means 91, e.g., a touch screen, a switchboard orequivalent. The user input means transmits the relevant signal to theprogrammable controller 90 regarding the chosen beverage selection froma plurality of beverage selections. In response to this signal and inaccordance with the identified programmed settings, the controller 90activates a first concentrate pump, e.g., the milk pump 50, and thewater pump 54 simultaneously to meter respectively the milk concentrateC1 and water in the mixing chamber 4. The concentrate and water flowrates are respectively determined by the programmed selection to deliverin the container a first layer of liquid from the first concentrate,e.g., a layer of reconstituted liquid milk. During dispensing of theliquid layer, the whipper is not activated by the controller to avoidmaking unnecessary turbulence in the layer of liquid.

The liquid layer delivery is followed by the delivery of a small foamlayer. For this, before the first liquid concentrate pump 50 is turnedoff by the controller, the whipper 7 is activated by the controller towhip a residual portion of the concentrate with water continuing flowingin the mixing chamber. The speed of the whipper is set at the desiredspeed which is programmed for the desired selection. For foaming milk,the optimum whipper speed is preferably of between 10,000 to 20,000 rpm.The foam layer is thus delivered onto the first liquid layer as shown inFIG. 1. It can be noted that the layer of foam 11 could be made from anyconcentrate of the device but preference is given to make it from thesame concentrate C1 which serves to produce the first layer of liquid10, e.g., reconstituted milk. The dilution ratio of concentrate C1 towater for the foam layer, when the whipper is on, is set comparativelylower than the dilution ratio of concentrate C1 to water for the firstliquid layer. In other words, the amount of concentrate is preferably asmall amount, e.g., about 5 to 5.5 mL/s during 5 to 10 seconds, mixedwith a large quantity of water, e.g., 7-8 mL/s during 15 to 20 secondswhile whipping is maintained at high speed.

In the next step, the controller activates the second concentrate pump,e.g., the coffee pump 51, while the water pump 54 remains activated tomix with the second concentrate C2. The whipper may still be maintainedrunning or, alternatively, be deactivated to reduce turbulence.

Additional improvements may be provided to the method and device of theinvention. For instance, distance between the nozzle and beveragecontainer should be within a specific range to avoid splashing andcreating more turbulence. The distance and the diameter of the containerdetermine the angle between the nozzle and the rim of the container.This angle may preferably vary from 10 to 120 degrees, preferably from20 to 60 degrees, and most preferably from 25 to 35 degrees.

EXAMPLES

In the following examples, milk concentrate contains about 28 wt. %total solids and has density of 1.07 g/cm³, coffee concentrate bout 55wt. % total solids and 1.25 g/cm³, cocoa concentrate about 72 wt. % and1.35 g/cm³ and finally sucrose solution (50 wt %) has density of 1.23g/cm³.

Example 1

A Cappuccino type beverage was prepared using the dispensing device ofFIG. 7 from milk and coffee concentrates. A Cappuccino with two distinctlayers was prepared using the following procedure. Temperature of waterused was 85° C., and the concentrates were dispensed at ambienttemperature (15-25° C.). The flow velocity of ingredients was 60 cm/s asmeasured from the nozzle.

Milk concentrate, at flow rate of 5.3 mL/s, for 10 sec, was firstdispensed simultaneously with water at a flow rate of 6.9 mL/s. Thewhipper was turned on at the end of the cycle to create foam. This stepwas followed by dispensing water and residual milk remaining in thetubing, thus creating a layer at 70° C. Coffee concentrate, at flow rateof 2 mL/s, was dispensed lastly with water at same flow rate as for thefirst concentrate (6.9 mL/s but for 2 sec). Differences in density andtemperature between the milk (1.024 g/cm³ at 55° C.) and coffee (0.996g/cm³ at 77° C.) layers allowed them to remain separated and formvisually distinct layers (see FIG. 11). The product delivery flow ratewas 7.5 mL/s. Further, the layers were very stable in time.

Example 2

A Cappuccino type beverage was prepared using a dispenser as in Example1 from milk, coffee and sugar (50% wt) concentrates.

Milk was dispensed as in Example 1, followed by sucrose syrup at a flowrate of 3.8 nL/s, dispensed after 11 sec for 5 sec, and water andfinally coffee concentrate mixed with water. The water and sucroseconcentrate formed a density variation (1.024 (milk layer)>1.019 (sugarlayer)>0.981 (coffee)) which allowed the coffee to partially distributein multiple layers. The delivery rate was 7.5 mL/s.

Adding sugar to the formulation, helped to sweeten the product, andadditionally enhanced layering in the beverage (FIG. 12).

Example 3

A Cappuccino type beverage was prepared as in Example 1. The whipper wasturned on immediately (no initial delay).

The milk layer at the bottom of the cup was significantly thinner thanin Example 1. Having the whipper in on-mode created more turbulence anddecreased (by incorporating more air) the density gradient between themilk and coffee fractions (FIG. 13).

Example 4

A Cappuccino type beverage was prepared as in Example 1. The coffeefraction (coffee and water) was dispensed at low flow rate of 1.2 mL/s.The dispensing time was of about 32 s for 250 mL beverage.

A sharp and narrow coffee layer was created (FIG. 14).

Example 5

A Cappuccino type beverage was prepared as in Example 1. Temperature ofwater and liquid concentrates was ambient (about 23° C.).

A layered beverage was obtained (FIG. 15)

Example 6

Cappuccino type beverage was prepared as in Example 1. However, milk andcoffee were cycled two times successively.

A multi-layered beverage was obtained.

Example 7

Cappuccino type beverage was prepared as in Example 1. However, thewhipper was turned off before dispensing coffee (after 25 sec, FIG. 8).

Layered Cappuccino was dispensed with lower amount of foam.

A sharp multi-layered beverage was obtained.

Example 8

Cappuccino type beverage was prepared as in Example 2. However, milk waspumped for the same amount of time (10 sec) but cycled three timessuccessively as shown in FIG. 9.

A sharp and narrow coffee layer was created.

Example 9

Cappuccino type beverage was prepared as in Example 1. Temperature ofwater used was 4° C. and of liquid concentrates was ambient (about 23°C.).

Layered Cappuccino was dispensed.

Example 10

Cappuccino type beverage was prepared under the following conditions:milk was dispensed from 0 to 38 seconds (with a flow rate of 0.84 mL/s),coffee from 43 to 52 seconds (at flow rate of 0.24 mL/s) and water from10 to 38 and from 43 to 52 seconds at flow rate of 2.6 mL/s. Dosagesettings are shown in FIG. 10.

A coffee layer was created on top of milk.

Example 11

Chocolate beverage was prepared under conditions provided by Example 5with water and milk and chocolate concentrate (chocolate concentratereplacing coffee concentrate). The chocolate concentrate had flow rateof 0.22 mL/s and was dispensed from 46 to 52 sec. The whipper was inoff-mode.

A chocolate layer was created on top of milk.

Example 12

Milk, chocolate and coffee were dispensed at flow rates of 0.84 mL/s,0.22 mL/s and 0.24 mL/s and mixed with water at flow rate of 2.6 mL/s.

A multiple layered beverage was dispensed.

Example 13

Fruit juice #1 (green punch) was dispensed at flow rate of 0.9 mL/s (for30 sec) with 5% sucrose 0 solution (for 20 sec) and fruit juice #2 (rubyred grapefruit juice) of 0.3 mL/s (for 15 sec). The average density ofthe fruit juices was 1.06 g/cm³ (FIG. 16).

Distinct layers between the fruit juices were generated by increasingthe density of juice#1.

Example 14

Cappuccino type beverage was prepared as in Example 1. However, the flowrate of water was greater than 20 mL/s.

A well-mixed Cappuccino was obtained. No layers were created in the cup.

Example 15

Cappuccino type beverage was prepared as in Example 1. However, the flowvelocity of water was greater than 120 cm/s.

A well-mixed Cappuccino was obtained. No layers were created in thebeverage.

Example 16

A Cappuccino type beverage was prepared using a dispenser as in Example1 from milk and coffee concentrates.

Water was dispensed from time t₀=0 to time 30 sec (to being the startingtime at 0 second), milk was dispensed from time 0 to time 10 sec (i.e.,from t₀ to t₀+10 seconds), and finally coffee concentrate from time 26to time 30 sec. (i.e., from t₀+26 to t₀+30 sec.) Whipper was on fromtime 10 to time 26 sec (i.e., from t₀+10 to t₀+26 sec.). Total deliverytime for layered beverage was 32 sec.

Visually distinct layers were formed and the layers were very stable intime.

Example 17

A Cappuccino type beverage was prepared using a dispenser as in Example1 from milk and coffee concentrates.

Water was dispensed from time 0 to 28 sec (i.e., from t₀ to t₀+28 sec.),milk was dispensed from time 0 to 10 sec (i.e., t₀ to t₀+10 sec.), andfinally coffee concentrate from 22 to 28 sec. (i.e., from t₀+22 to t₀+28sec.) Whipper was on from 11 to 20 sec. (i.e., from t₀+11 to t₀+20sec.). Total delivery time for the layered beverage was 30 sec.

Visually distinct layers were formed and the layers were very stable intime.

Example 18

A Cappuccino type beverage was prepared using a dispenser as in Example16 from milk and coffee concentrates, but with whipper on from 5 to 26sec.

A greater amount of foam was generated as compared to that in Example16, and visually distinct layers were formed. Further, the layers werevery stable in time.

Example 19

A Cappuccino type beverage was prepared using a dispenser as in Example16 from milk and coffee concentrates, but with whipper on from 0 to 26sec.

A greater amount of foam was generated as compared to that in Examples16 and 18, and visually distinct layers were formed. Further, the layerswere very stable in time.

Example 20

A Cappuccino type beverage was prepared using a dispenser as in Example16 from milk and coffee concentrates, but with whipper on from 0 to 10sec.

A Lesser amount of foam was generated as compared to that in Example 16,and visually distinct layers were formed. Further, the layers were verystable in time.

Example 21

A Cappuccino type beverage was prepared using a dispenser as in Example16 from milk and coffee concentrates, but with whipper on from 12 to 20sec.

Very low amount of foam was generated as compared to that in Examples 16and 18, and visually distinct layers were formed. Further, the layerswere very stable in time.

According to the findings, the amount of the foam could be customizeddepending on customer preferences. The same applies to liquid layercolor and volumes.

The examples have shown that in order to generate beverages with stablelayers, it was found important to respect: a) a layer density gradientby proper dilutions of concentrates, b) liquid layer motions byestablishing specific liquid flow linear velocities and the dispensingprocedure, i.e. delays, pausing time, overlapping, etc. and c)predetermined flow rates.

Further, for hot beverages, a temperature gradient is also desirable toreduce turbulence and have a density gradient, and so to stabilize thelayers. Thus, to minimize liquid motion to create distinct liquidlayers, flow linear velocity (low linear velocity for required high flowrates), pausing time between layers (to minimize liquid motion toprevent mixing of layers due to diffusion, convection, etc.), andcreation of foam between first and subsequent liquid layers (to furtherdecrease next liquid linear velocity) were also found to play animportant role.

1. A method for dispensing a beverage with two or more superimposedliquid layers in a container, which comprises: providing at least onesource of first liquid concentrate and at least one source of secondliquid concentrate; pumping a metered amount of the first liquidconcentrate from the source and delivering it into a containter toprovide a first liquid layer therein; pumping a metered amount of thesecond liquid concentrate from the source, mixing it with a meteredamount of water to form a second, diluted liquid layer from the secondconcentrate, and delivering the diluted second concentrate into thecontainer and first liquid layer to form a second liquid layer; whereinthe second liquid layer is diluted to a density that is lower than thatof the first liquid layer so that the first and second layers form astable layered arrangement in the container with the second, dilutedliquid layer of lower density remaining spatially above the first liquidlayer to provide a beverage having a visually distinct upper layer upona lower layer in the container.
 2. The method according to claim 1,wherein the first liquid layer is obtained by mixing the metered amountof first liquid concentrate with a metered amount of water and whereinthe density variation between the first and second liquid layers is setby controlling the concentrate-to-water dilution ratio of the firstliquid layer with respect to the concentrate-to-water dilution ratio ofthe second liquid layer.
 3. The method according to claim 2, wherein thedensity variation between the first and second liquid layers in thecontainer is controlled to be equal to or higher than 0.1%.
 4. Themethod according to claim 3, wherein the density variation between thefirst and second liquid layers in the container is controlled to becomprised between 0.1 and 40%.
 5. The method according to claim 1,wherein the first and second liquid layers are delivered in a gentlemanner without causing significant turbulence in the container.
 6. Themethod according to claim 5, wherein the metered amounts of dilutionwater provide flow rates to dilute and mix respectively with the amountsof first and second concentrates are each set to not exceed 20 mL/s fora container size of between 50 and 500 ml.
 7. The method according toclaim 6, wherein the water flow rates are between 5 and 10 mL/s.
 8. Themethod according to claim 5, wherein the dilution water to dilute andmix respectively with the amounts of first and second concentrates areeach set to have a flow linear velocity that does not exceed 120 cm/s.9. The method according to claim 8, wherein the flow linear velocity isbetween 30 and 100 cm/s.
 10. The method according to claim 1, wherein apause is provided between the pumping of the first concentrate and thepumping of the second concentrate.
 11. The method according to claim 1,wherein during or after delivering the first liquid layer, a meteredportion of concentrate is mixed with water and further whipped todeliver foam directly onto the first liquid layer so as to slow down thedelivery of the second liquid layer to the container.
 12. The methodaccording to claim 2, wherein the concentrate and dilution water for thefirst and second liquid layers form concentrate-to-water dilution ratiosthat are adjusted relative to each other to provide a temperaturedifference between the first and second layers in the container of atleast 5% with the second layer having a higher temperature than thefirst layer.
 13. The method according to claim 1, wherein the first andsecond concentrates have different visual and taste attributes.
 14. Themethod according to claim 1, wherein the first and second concentrateshave a different intrinsic density and different initial solidscontents.
 15. The method according to claim 14, wherein the first liquidconcentrate is a milk based concentrate having between 15 to 33 wt. %total solids and a specific gravity of between 1.01 to 1.15 g/mL. 16.The method according to claim 16, wherein the second liquid concentrateis a coffee based concentrate having between 45 to 60 wt. % total solidsand a specific gravity between 1.05 to 1.28 g/mL.
 17. The methodaccording to claim 16, wherein the amount of milk concentrate to 10water is present at a ratio that does not exceed 1:3 and the amount ofcoffee concentrate to water is is present at a ratio that is equal to orhigher than 1:5.
 18. The method according to claim 1, which furthercomprises pumping a metered amount of a third liquid concentrate from asource, mixing the metered amount of liquid concentrate with water, anddelivering a third diluted liquid layer into the container, wherein thedensity of the third layer is set lower than the density of the firstlayer but higher than the density of the second layer.
 19. The methodaccording to claim 18, wherein the mixing and delivery of the dilutedthird concentrate is controlled to at least partially overlap with thedelivery of the diluted first and/or second concentrates.
 20. The methodaccording to claim 18, wherein the delivery of the third concentrate iscontrolled to follow the delivery of the first layer from the firstconcentrate but to precede the delivery of the diluted secondconcentrate.
 21. The method according to claim 1, wherein the thirdconcentrate is a liquid sweetener.
 22. The method according to claim 1,wherein the at least first and second concentrates are selected from thegroup consisting of coffee, milk, cocoa, sugar, micronutrients, fruits,plant extracts and combinations thereof
 23. A dispensing device forautomatically dispensing a beverage having a distinctive visualappearance of multi-layers in a serving container, comprising: at leastone mixing means; a water supply and a water transport and meteringmeans to transport and meter water to the mixing means; at least firstand second liquid concentrates individually contained in storage means;concentrate lines and transport and metering means configured totransport and meter each concentrate individually from the storage meansto the mixing means; at least one delivery line with an outlet todischarge amounts of the mixed and diluted concentrates in a servingcontainer; control means including a user input means and a controllerthat selectively control the activation of the transport and meteringmeans according to a programmed cycle corresponding to the specific userinput means activated by the user; characterized in that: the controlmeans selectively activates the water and concentrate transport andmetering means for the mixing and delivery of a metered amount of afirst concentrate with a metered amount of water to form a first liquidlayer and, subsequently the mixing and delivery of a metered amount of asecond concentrate with a metered amount of water to form a secondliquid layer; wherein the water and the first and second liquid layersrespectively have concentrate-to-water dilution rates that arecontrolled one relative to the other in a manner to adjust the densityof the first liquid layer at a higher value than that of the secondliquid layer so that the first and second layers form a stable layeredarrangement in the container with the second, diluted liquid layer oflower density remaining spatially above the first liquid layer toprovide a beverage having a visually distinct upper layer upon a lowerlayer in the container.
 24. The dispensing device according to claim 23,wherein the concentrate-to-water dilution rates of the first and secondlayers are controlled to adjust a density variation between the firstand second liquid layers in the container to be equal to or higher than0.1%.
 25. The dispensing device according to claim 23, wherein the firstand second liquid layers are discharged through the outlet at a linearvelocity of 120 cm/s or less for a container size of between 50 and 500ml.
 26. The dispensing device according to claim 23, which furthercomprises a whipper which is activated on by the control means to foam ametered amount of concentrate during or after the first liquid layer isdelivered and before the discharge of the second liquid layer isdelivered in order to produce a surface foam layer upon the first layerwhich slows down the delivery of the second layer in the containerbefore it comes in contact with the first liquid layer.
 27. Thedispensing device according to claim 26, wherein the whipper isactivated to foam an end portion of the amount of first concentratediluted with water to deliver the foamed layer.
 28. The dispensingdevice according to claim 26, wherein the whipper is activated to rotatefrom 10,000 to 50,000 rpm.
 29. The dispensing device according to claim24, wherein the concentrate lines and water line have internal diametersthat are differentially sized to control the concentrate and water flowrates according to the concentrate density difference of the first andsecond layers required for forming stable liquid layers.
 30. Thedispensing device according to claim 24, wherein the first concentrateis a milk concentrate.
 31. The dispensing device according to claim 24,wherein the second concentrate is a coffee concentrate.
 32. Thedispensing device according to claim 24, wherein the control means isprogrammed to sequence the delivery of the first and second liquidlayers by pumping successively first concentrate and second concentratewith a pause in-between of between 2 to 10 seconds.
 33. The machinereadable program installable on a processor or microprocessorcomprising: means for receiving a beverage selection entered by the userthrough user input means, means for actuating a water delivery means atat least one programmed water flow rate and during at least oneprogrammed water time sequence, means for actuating a first concentratedelivery means at a programmed first concentrate flow rate and at aprogrammed first concentrate delivery time, wherein the water flow rate,water providing time sequence, first concentrate flow rate and firstconcentrate delivery time are parameters which are adjusted in relationtogether to deliver a first diluted liquid layer from the firstconcentrate into the container at a predetermined firstconcentrate-to-water dilution ratio, means for actuating a secondconcentrate delivery means at a second concentrate flow rate and at aprogrammed second concentrate delivery time, wherein the water flowrate, water time sequence, second concentrate flow rate and secondconcentrate delivery time are parameters which are adjusted in relationtogether to deliver a second diluted liquid layer from the secondconcentrate into the container at a predetermined secondconcentrate-to-water dilution ratio, and means for providing the firstand second dilution ratios at predetermined values so that the resultingdensity of the first liquid layer is higher than the resulting densityof the second liquid layer.
 34. The machine readable program of claim 33further comprising means for accessing a timer in signal communicationwith the processor or microprocessor and means for actuating the waterdelivery means according to the programmed water time sequence and foractuating the concentrate delivery means according to the programmedfirst and second concentrate delivery times in order to deliver thefirst and second layers at the predetermined first and secondconcentrate-to-water ratios.
 35. The machine readable program accordingto claim 34 further comprising means for actuating a whipper at apredetermined whipping speed for whipping an amount of the first and/orsecond concentrate and enabling delivery of a foamed layer.